Bobby Flay Logo

Smoked Tomatoes with Ancho Breadcrumbs and Creamy Cilantro Vinaigrette

Serves: 4

Creamy Cilantro Vinaigrette
¼ cup cup rice wine vinegar
3 tablespoons cold water
1 ½ tablespoons Dijon mustard
2 teaspoons honey
¾ cup tightly packed fresh cilantro leaves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup plus 2 tablespoons canola oil

Combine vinegar, water, mustard, honey, cilantro and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Taste for seasoning…add more honey, salt or pepper, if needed. 

Ancho Breadcrumbs
4 slices good quality white bread, crusts removed and processed in a food processor until slightly coarse crumbs
2 teaspoons ancho chile powder
2 teaspoons granulated garlic
1 teaspoon granulated granulated onion
Salt and freshly ground black pepper

Preheat oven to 325 degrees. Combine all ingredients in a mixing bowl and lightly toast, stirring occasionally, on a baking sheet, about 10 minutes. Let cool before using. 

Roasted & Smoked Tomatoes
6 vine ripened tomatoes

1. Cold smoke the tomatoes for 15 minutes. (optional for home)
2. Preheat oven to 375 degrees F. Core out the top stem of the tomatoes. Toss the tomatoes with oil and S&P and place stemmed side up into a roasting pan and cover the pan with foil. Roast the tomatoes in the oven for approx 12-20 min (depending on the size) until just softened. Do not over roast, they should retain their shape. Remove the tomatoes from the hotel pan and let cool in a perforated pan so they do not sit in their juices and the oil. Let cool slightly and slice in half through the center horizontally of the tomato. Place the halves on a baking sheet, top with some of the bread crumbs and heat in the oven for 5 minutes. Remove to a platter and drizzle with some of the vinaigrette.

Close Window